Matcha white chocolate chip cookies are the ultimate matcha treat! They’re chewy, full of flavor and fudgy thick: a delicious twist to your usual cookie that everyone will love.
🍪Why bake matcha cookies
I’m so excited to share this recipe with you! If you’re a matcha fan, you probably thought about baking with this ingredient. I did, and after some trial and error, I finally got the perfect cookie I was looking for!
My matcha cookies are full of:
- Matcha flavor;
- White chocolate chips that will melt in your mouth;
- A melt in your mouth fudgy interior that will leave you craving for more!
And you can bake them in less than one hour! Trust me: these cookies are so good, they can turn a matcha hater into a matcha fanatic.
🥣Ingredients and substitutions
This cookie recipe is made with easy-to-find ingredients.
Matcha. I use culinary grade matcha. Matcha for baking is a little more bitter, and has a less vibrant green color, but works well for baked goods.
Expert Tip: use a matcha powder that’s 100% matcha.
Butter. Use unsalted butter. We’re melting the butter for a fudgier cookie. Don’t worry, it will work!
Sugar. Use granulated or caster sugar.
Brown sugar. You can use dark brown sugar or yellow/light brown sugar. A dark brown sugar will make a slightly darker cookie and will add a stronger hint of caramel.
Baking soda and baking powder. Use both. Before starting, make sure they’re not expired.
- Baking soda: Add ¼ teaspoon of baking soda to hot water with vinegar: if it fizzes, it’s good for baking.
- Baking powder: Add ¼ teaspoon of baking powder to hot water: if it fizzes, it’s good for baking.
Salt. Use fine sea salt.
Flour. Use white, unbleached all-purpose flour.
Egg. Egg should be large.
Cornstarch. Cornstarch is used for making the cookie spread less, maintaining a fudgy interior.
White chocolate chips. Use chocolate chips or chunks.
Expert Tip: Chocolate chips don’t melt like a chocolate bar. They have a lower amount of cocoa, and that makes them more heat resistant. If you want deep pockets of melting white chocolate in your cookies, chop your favorite white chocolate bar and use it instead of chips.
Matcha chocolate chip cookies: Use milk chocolate chip instead of white.
Matcha pistachio dark chocolate chip cookies: Use dark chocolate chip instead of white, add ⅓ cup of crushed pistachios.
Matcha white chocolate macadamia cookies: add ⅓ cup of crushed macadamias.
Matcha almond cookies: Use crushed almonds instead of white chocolate chips.
🥄How to make matcha cookies
Ready to bake the best matcha cookies? Get your ingredients!
In a large bowl, add melted butter, brown and white sugar, and mix until sugar dissolves.
Add egg. Mix until combined.
In a medium bowl, mix dry ingredients: all-purpose flour, matcha powder, baking powder and soda, and salt.
Add dry ingredients to the wet mixture. Stir until no dry spots are left.
Add white chocolate chips or chunks. Mix until incorporated into the dough. Refrigerate while preheating the oven.
Shape cookies using a spoon or cookie scoop. Bake for 12 minutes.
🍪Tips for the best cookies
- Want an extra matcha flavor? Add double the amount asked of matcha powder for a stronger green color and taste.
- Bang the pan a couple of times as soon as the cookies are out of the oven. That will create a beautiful crinkle look.
- Let the cookies rest in the baking pan for 5 minutes more before placing them on a cooling rack.
- Never use a hot/warm baking sheet: let it cool before baking the next batch, or use another one that’s at room temperature.
🙋🏻♀️Questions you might have
Use a culinary grade matcha when baking. It’s possible to use ceremonial or premium grade matcha if you want, but remember: a premium version of this ingredient will cost (at least three times) more than its simpler version. I, particularly, don’t think it makes a huge difference when baking these cookies. They’re delicious, have a bold matcha taste and aren’t bitter.
The color depends on the quality of matcha powder, how the powder was stored, as well as how long these cookies were baked. The longer you bake, the browner the will be.
I don’t recommend it. I have tried it and doing so changes the taste of these cookies. If not using 100% matcha powder, these cookies won’t have a prominent matcha flavor.
Store in the fridge for 3 days. If you’ll take longer than that, I recommend shaping and freezing the dough.
No, that’s not possible. They are made from the same leaves, but are two different ingredients.
Storing and freezing
These cookies should be good if stored in an airtight container for up to 5 days.
Depending on the quality of the matcha powder used, and how it was stored previously to baking, the matcha flavor might fade a bit after 3 days. Always store your matcha powder correctly to prevent it going bad.
You can freeze these cookies. If freezing after baked, wait for them to cool completely before storing in a freezer-safe bag. If freezing unbaked cookies, do it after shaping the dough. They last for about 2 months if frozen.
For baking unbaked frozen cookies, add a minute or two to the baking time.
🥛What to have with these cookies
What’s better to have with matcha cookies than more matcha? I have a delicious iced matcha latte that has a secret tip for a creamier drink!
Strawberries are also a great match, as is milk, so dipping these cookies in strawberry milk is heaven.
Matcha White Chocolate Chip Cookies
- ½ cup butter melted
- ½ cup brown sugar packed
- ⅓ cup granulated sugar
- 2 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 egg large
- 1 tablespoon matcha
- 1 ½ cup all-purpose flour
- ½ cup white chocolate chips
- In a large bowl, add melted butter, brown and white sugar, and mix until sugar dissolves.
- Add egg. Mix until combined.
- In a medium bowl, mix dry ingredients: all-purpose flour, matcha powder, baking powder and soda, and salt.
- Add dry ingredients to the wet mixture. Mix just until no dry spots are left. Do not overmix, or you'll get a tough cookie.
- Add white chocolate chips. Mix until incorporated into the dough. Chill the dough for 20 to 30 minutes.
- Preheat oven to 350℉. Line a baking sheet with parchment paper, or use a silicon mat.
- Shape cookies using a spoon or a cookie scoop. Place shaped cookies in lined baking sheet.
- Bake for 12 to 15 minutes.
- Remove from oven and let the cookies rest in baking pan for 5 minutes before placing them on a cooling rack.